Classic Cherry Muffins

Here is my favorite cherry muffin recipe, with a tender crumb, a hint of almond and cinnamon, and fresh cherries that get perfectly soft and jammy as they bake.

These cherry muffins are what I make whenever cherry season hits Portland. My kids love finding them on the counter for breakfast, and I love that they come together in one bowl without any fuss. They’re even better the next day with a little butter.

What Kind of Cherries Should I Use?

Fresh cherries are ideal for these muffins, and you can use either sweet or tart varieties depending on your preference. Sweet cherries like Bing or Rainier will give you a milder, candy-like flavor, while tart cherries add a nice tangy contrast to the sweet muffin base. If fresh cherries aren’t in season, frozen cherries work just fine – just make sure to thaw them completely and pat them dry with paper towels to remove excess moisture before chopping. Whatever type you choose, be sure to pit and chop them into smaller pieces so they distribute evenly throughout the batter and don’t sink to the bottom during baking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Fresh cherries: If fresh cherries aren’t in season, frozen cherries work great – just thaw them completely and drain well on paper towels to remove excess moisture. You can also use canned cherries, but make sure to drain and pat them dry really well.
• Sour cream: Plain yogurt works just as well as sour cream in this recipe. Greek yogurt is fine too, though you might want to thin it with a splash of milk since it’s thicker.
• Whole milk: Low-fat milk, 2% milk, or even buttermilk will work here. If using buttermilk, reduce the baking powder to 2 teaspoons and increase the baking soda to ½ teaspoon.
• Unsalted butter: Salted butter is fine – just skip the added salt in the recipe. You can also use melted coconut oil for a dairy-free option.
• All purpose flour: Don’t substitute this one! All purpose flour is really important for getting the right texture in these muffins. Other flours will change how they turn out.
• Almond extract: Vanilla extract is a great substitute if you’re not into almond flavor, or you can leave it out entirely for a more straightforward cherry taste.

Watch Out for These Mistakes While Baking

Overmixing the batter is the biggest mistake you can make with muffins, as it develops too much gluten and creates tough, dense results instead of light and fluffy ones – mix just until the dry ingredients are barely moistened, even if you see a few lumps.

Another common issue is adding wet cherries to the batter, which can make your muffins soggy and cause the fruit to sink to the bottom, so make sure to pat them completely dry with paper towels after chopping.

To prevent your muffins from sticking to the liners, let them cool for the full 5 minutes in the tin before removing, and if you want a nice domed top, start baking at 400°F for the first 5 minutes, then reduce the temperature to 375°F for the remaining time.

Finally, check for doneness by inserting a toothpick into the center – it should come out with just a few moist crumbs, not wet batter, since overbaking will dry out your muffins quickly.

What to Serve With Cherry Muffins?

Cherry muffins are perfect for breakfast or brunch alongside a hot cup of coffee or tea. I love serving them with a simple fruit salad made with melon, berries, and a squeeze of lime to balance out the sweetness of the muffins. They also pair nicely with scrambled eggs and crispy bacon if you’re doing a full breakfast spread. For an afternoon snack, try them with a glass of cold milk or even a scoop of vanilla ice cream if you’re feeling a bit indulgent.

Storage Instructions

Store: Keep your cherry muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. I usually keep mine on the counter because I know they’ll be gone quickly, but the fridge works great if you want them to last longer.

Freeze: These muffins are perfect for freezing! Let them cool completely, then wrap each one individually in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 3 months, which is great when cherries are in season and you want to stock up.

Thaw: Just leave a frozen muffin on the counter for about an hour to thaw, or pop it in the microwave for 20-30 seconds if you’re in a hurry. You can also warm them in a 300°F oven for about 10 minutes for that fresh-baked taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 45-55 g
• Fat: 80-95 g
• Carbohydrates: 465-500 g

Ingredients

For the dry mix:

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp ground cinnamon

For the wet mix:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup whole milk
• 1/3 cup sour cream
• 1 tsp almond extract

For the fruit:

• 2 cups fresh cherries, pitted and halved

Step 1: Prepare the Oven and Mise en Place

• 2 cups fresh cherries, pitted and halved

Preheat your oven to 400°F and line a standard 12-cup muffin tin with paper liners.

While the oven heats, pit and halve your fresh cherries, setting them aside in a small bowl.

Having everything ready before you start mixing ensures the batter doesn’t sit too long and lose its rise.

Step 2: Combine Dry Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp ground cinnamon

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Make sure to break up any lumps in the baking powder and distribute the cinnamon evenly throughout—this ensures even leavening and flavor distribution in every bite of your muffins.

Step 3: Mix the Wet Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup whole milk
• 1/3 cup sour cream
• 1 tsp almond extract

In a large bowl, whisk together the melted butter and granulated sugar until combined, then add the room-temperature eggs one at a time, whisking well after each addition.

This helps the eggs emulsify properly and creates a smooth, creamy base.

Pour in the milk, sour cream, and almond extract, whisking until the mixture is smooth and uniform.

Step 4: Combine Wet and Dry Mixtures and Add Cherries

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3
• cherries from Step 1

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2, and gently fold together with a spatula until just combined—don’t overmix, as this can make the muffins tough.

I like to stop mixing while there are still a few flour streaks visible; the residual moisture will incorporate them as the batter sits.

Gently fold in the pitted cherries, being careful not to crush them.

Step 5: Fill and Bake the Muffins

• batter from Step 4
• granulated sugar for topping

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Sprinkle a light coating of granulated sugar over the top of each muffin for a slight crunch and subtle sweetness.

Bake at 400°F for 20-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 6: Cool and Serve

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.

This brief rest allows them to set and firm up before removing from the cups, which prevents them from breaking apart.

After 5 minutes, transfer the muffins to a wire rack to cool completely if desired, or serve them warm.

Classic Cherry Muffins

Delicious Classic Cherry Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 18 muffins

Calories 2850 kcal

Ingredients

  

For the dry mix:

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp ground cinnamon

For the wet mix:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup whole milk
• 1/3 cup sour cream
• 1 tsp almond extract

For the fruit:

• 2 cups fresh cherries, pitted and halved

Instructions

 

• Preheat your oven to 400°F and line a standard 12-cup muffin tin with paper liners. While the oven heats, pit and halve your fresh cherries, setting them aside in a small bowl. Having everything ready before you start mixing ensures the batter doesn't sit too long and lose its rise.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Make sure to break up any lumps in the baking powder and distribute the cinnamon evenly throughout—this ensures even leavening and flavor distribution in every bite of your muffins.
• In a large bowl, whisk together the melted butter and granulated sugar until combined, then add the room-temperature eggs one at a time, whisking well after each addition. This helps the eggs emulsify properly and creates a smooth, creamy base. Pour in the milk, sour cream, and almond extract, whisking until the mixture is smooth and uniform.
• Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2, and gently fold together with a spatula until just combined—don't overmix, as this can make the muffins tough. I like to stop mixing while there are still a few flour streaks visible; the residual moisture will incorporate them as the batter sits. Gently fold in the pitted cherries, being careful not to crush them.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle a light coating of granulated sugar over the top of each muffin for a slight crunch and subtle sweetness. Bake at 400°F for 20-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. This brief rest allows them to set and firm up before removing from the cups, which prevents them from breaking apart. After 5 minutes, transfer the muffins to a wire rack to cool completely if desired, or serve them warm.